Save My college roommate used to make these during football season, and the whole apartment would smell like hot sauce and butter. I was hooked after one bite and started keeping a bottle of buffalo sauce in my pantry year-round.
Last summer I made a batch for my nieces who claimed they hated spicy food. They devoured them and asked if I could make them every weekend, which is basically the highest compliment a twelve year old can pay.
Ingredients
- 2 cups cooked chicken breast, shredded: Rotisserie chicken works perfectly here and saves about twenty minutes
- 1/2 cup buffalo wing sauce: Franks RedHot is the classic choice but any Louisiana-style sauce brings the right tangy heat
- 1 tablespoon unsalted butter, melted: This little trick makes the sauce cling to the chicken instead of pooling at the bottom
- 4 large flour tortillas: Warm them for ten seconds in the microwave first so they do not tear when you fold
- 1/2 cup shredded cheddar cheese: Sharp cheddar stands up to the buffalo sauce better than mild
- 1/2 cup ranch dressing: Homemade is great but the bottled stuff actually works perfectly here
- 1/4 cup cream cheese, softened: Acts as the glue that holds your wrap together
- 1 cup shredded romaine lettuce: Iceberg gets too soggy but romaine keeps its crunch
- 1/2 cup diced celery: Essential for that authentic buffalo wing flavor and texture
- 1/2 cup diced tomato: Seed the tomatoes first or your wrap will get soggy fast
- 1/4 cup thinly sliced red onion: Soak the slices in cold water for ten minutes to tame the bite
Instructions
- Coat the chicken:
- Toss shredded chicken with buffalo sauce and melted butter until every piece is covered. Warm it in a skillet over medium heat for two to three minutes so the sauce really soaks in.
- Prep your tortilla:
- Lay out one tortilla and make a single straight cut from the center to the edge like you are cutting a slice of pie.
- Layer each quarter:
- Imagine four sections and spread cream cheese on one quarter. Add the chicken mixture to the next quarter then pile cheddar on the third. Arrange lettuce celery tomato and onion on the last section.
- Add the finishers:
- Drizzle ranch dressing over the vegetables and sprinkle with blue cheese crumbles if you are feeling bold.
- Fold it up:
- Start from the cream cheese quarter and fold the tortilla over itself quarter by quarter until you have a neat layered triangle.
- Get it crispy:
- Cook in a non-stick skillet over medium heat for two to three minutes per side until golden brown and the cheese is melted.
Save These became my go-to meal prep Sunday because they reheat beautifully and actually taste better the next day when the flavors have had time to hang out together.
Make It Yours
Swap Greek yogurt for ranch if you are watching calories or use blue cheese instead of cheddar if you want that authentic wing joint flavor. The base formula stays the same.
Serving Ideas
A cold lager or chilled IPA cuts through the spice perfectly. I have also served these alongside a simple cucumber salad when I want something fresh to balance the heat.
Storage And Reheating
Wrap each one individually in foil and they will keep in the fridge for three days. Reheat in a dry skillet over medium heat for the best texture.
- Let the wraps cool completely before wrapping or they will get soggy
- Freeze them uncooked and thaw in the fridge before cooking
- The microwave works but you will lose the crispy exterior
Save Hope these wraps find their way into your regular rotation because once you start making them you will keep finding excuses to whip up another batch.
Recipe FAQ
- → How do I prepare the chicken for this wrap?
Shred cooked chicken breast and toss it with buffalo wing sauce and melted butter, then warm briefly in a skillet to infuse flavors.
- → Can I substitute the ranch dressing?
Yes, Greek yogurt provides a lighter, tangy alternative that pairs well with the spicy chicken.
- → What is the best way to fold the tortilla?
Make a single cut from the center to edge, spread fillings into quarters, then fold quarter by quarter to form a layered triangle.
- → How do I cook the folded wrap?
Place the wrap seam-side down in a heated non-stick skillet for 2–3 minutes per side until golden and heated through.
- → Any suggestions for cheese variations?
Blue cheese can replace cheddar for a bolder flavor, complementing the buffalo sauce well.